You don’t want just any brownie recipe. You want the best vegan brownies ever, complete with a rich, fudgy center! That’s why you’ll love this rich and fudgy vegan brownie recipe!
Serve these brownies with some No-Churn Vegan Ice Cream on top and some drizzled chocolate syrup!
You know vegan is all granola and veggies. right? But did you know it can also be gooey brownies too? It is! In fact, I make these vegan fudge brownies all the time!
I’m on a mission to show that a vegan diet can have it all, including indulgently delicious foods like easy vegan brownies.
I started with my mom’s brownie recipe and transformed that over the years into the best vegan brownies, complete with a shiny crust on top!
What Makes This Recipe So Good
It’s all about the ingredients!
- Dairy-free Chocolate Chips — the dark chocolate from Dairy-Free Chocolate Chips makes these brownies rich and indulgent. Some are melted into the batter, and even more are added to create pockets of melted sweet chocolate throughout.
- Vegan butter — I used Earth Balance which adds creamy goodness throughout
- Coconut oil — there’s enough cocoa flavoring that you can use virgin coconut oil (more coconut flavor), but refined coconut oil (less coconut flavor) works well too. Either way, these brownies won’t taste like coconut!
- Sugar — you can use granulated white sugar or coconut sugar to make it just the right amount of sweetness.
- Applesauce — we’re adding applesauce to make these brownies extra moist
- All-purpose flour — you can use all-purpose flour, gluten-free baking flour, or even whole wheat pastry flour (which is different than whole wheat flour, which I don’t recommend).
- Natural cocoa powder — of course, to make them extra chocolatey, this recipe includes natural cocoa powder (the kind you find in the baking section of your grocery store).
How to Make Vegan Brownies
The full recipe is below, but here are the steps for making this recipe, including tips to make it perfect every time!
If you’re used to using lots of eggs and dairy butter with your brownies, the ingredients in today’s recipe will seem a little different. Where’s the eggs? Where’s the milk? Don’t worry, these brownies are fabulous without them.
Let’s start at the beginning: first melt the chocolate chips with vegan butter and coconut oil in a microwave. Stir it all together.
Add the applesauce, sugar, flaxseed, cornstarch, plant-based milk, vanilla, and water. Stir these all together and then set aside. Use whatever plant-based milk you like (such as soy milk), but I use almond milk.
Next, combine the dry ingredients, including flour, cocoa powder, and salt.
Finally, combine the dry ingredients in another bowl and then add that along with the chocolate chips in the wet ingredients. Stir until just combined.
Once those chocolate chips are stirred into the batter, simply pour it into a prepared pan and bake.
Quick Fix Tip
This recipe makes a generous serving of simple vegan brownies. You can reduce it by half and bake it in a square baking pan if you prefer a smaller batch.
I have experimented with adding Vegan Chocolate Frosting which is great, but these brownies are plenty sweet on their own.
- I used Earth Balance vegan butter
- You can use all vegan butter or all vegan coconut oil, if you don’t prefer to mix the two
- Cut brownies without tearing them by letting them cool completely (or even refrigerating first) to let them set. You can also keep a glass of hot water nearby and dip the knife in the water between slices.
- Vegan brownies can keep a long time when stored in an airtight container. They’ll keep up to 3 days at room temperature, up to 7 days in the fridge, or up to 3 months in the freezer.
- Make your brownies gluten free by substituting gluten-free baking mix in place of the all-purpose flour.
- Classic brownies do not require leavening (such as baking soda) because they’re dense and fudgy. Adding baking soda would make the brownies more cake-like.
More Vegan Chocolate Desserts
I think vegan cocoa powder recipes are the best! Are you with me? Well, be sure and check out my Vegan Chocolate Sheet Cake recipe. It’s a go-to favorite because it’s so easy to whip up any night of the week! You’ll also get a kick out of my Vegan Chocolate Chip Cookies!
Speaking of easy, you’ll love these Easy Vegan Chocolate Croissants for a random weekend breakfast! You may also want to try my Black Bean Brownie recipe if you’re looking for a healthier brownie. Of course, these Easy Healthy Brownies really hit the mark too.
I hope you love this recipe as we do! Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!
- 1 1/4 cups dairy-free chocolate chips , divided
- 1/2 cup vegan butter , cut into cubes
- 1/2 cup extra virgin coconut oil
- 2 cups granulated sugar
- 1/2 cup applesauce
- 1 tablespoon ground flaxseed
- 2 tablespoons cornstarch
- 1 cup plant-based milk
- 4 tablespoons water
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
- Preheat oven to 350°F. Lightly grease a 9×13 baking dish.
- In a large, microwave-safe mixing bowl, combine 3/4 cup chocolate chips, vegan butter, and coconut oil. Cook for 1 minute. Set aside until the chips have melted. Stir to combine.
- Add the sugar and give it a good stir. Then add the applesauce, milk, water, cornstarch, ground flaxseed, and vanilla. Stir to combine. Set aside.
- In a separate bowl stir together the flour, cocoa powder and salt. Pour the flour mixture into the bowl with the chocolate ingredients along with remaining chocolate chips. Stir until just combined (with no more big clumps of flour). Do not over mix.
- Spread the batter into the prepared baking dish. Bake 40 – 45 minutes. For more gooey brownies, remove from the oven at 40 minutes. Otherwise cook for 45 minutes.
- Let the brownies cool completely before slicing.
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.